Waitrose Lamb Gravy 450g

£1.79 (39.8p per 100g)

save 90p was £2.69

  • Suitable for freezing Freezable
  • Suitable for microwave Microwaveable
  • Waitrose own label Waitrose own label



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Product Summary

A lamb gravy made using lamb stock, vegetables, herbs, redcurrrant jelly and a splash of red wine.


LAMB STOCK (76%) (water, lamb bones, carrot, onion, tomato pur�e, garlic, thyme, dried rosemary, white pepper), water, RED WINE (8%) (preservative sulphur dioxide), cornflour, REDCURRANT JELLY (wheat glucose syrup, redcurrant juice from concentrate, gelling agent pectin, colouring elderberry juice from concentrate, acidity regulator citric acid and sodium citrates), sea salt, garlic, mint, rosemary, ground bay leaf, cracked black pepper

Allergy Advice:
For allergens see ingredients in bold


Typical values per 100g per 1/6 pack
Energy 249kj 187 kj
Energy 59kcal 44 kcal
Fat 0.5g 0.4 g
Of which
- Saturates 0.1g trace g
Carbohydrate 6.5g 4.9 g
Of which
- Sugars 1.8g 1.3 g
Fibre 0.9g 0.7 g
Protein 6.7g 5.0 g
Salt 0.57g 0.43 g

Typical values as prepared. Contains 6 Servings


From Chilled/Ambient
Microwave ovens vary: refer to handbook Cut an opening in the top of the pouch. Heat on FULL POWER for the time shown above. Leave to stand for 1 minute before carefully emptying contents into a serving bowl, holding the pouch by the top corner. (800W: 4 minutes 30 seconds, 900W: 4 minutes, 1000W: 3 minutes 30 seconds)


From Chilled/Ambient
Empty contents into a saucepan. Heat over a medium heat for 6-7 minutes, stirring frequently. Check that the product is piping hot - if not reheat for further brief period. Stir well before serving. (Time 6-7 minutes)


Component Material Recyclable
header Paper & card No
pouch Mixed Material No

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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